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My mother cooked with barley a lot, so when I found this recipe for stuffed peppers, I know it would be great. I just made a few changes to suit our tastes, and now it's a weekday dinner standby.—Rosella Peters, Gull Lake, Saskatchewan
Nutritional Facts 1 serving (1 each) equals 313 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 830 mg sodium, 51 g carbohydrate, 9 g fiber, 11 g protein.
Originally published as Barley-Stuffed Peppers in Taste of Home October/November 1996, p8
Make this in season vegetable the star with this delicious stuffed pepper recipe. The stuffing blends perfectly with the spicy peppers and is sure to be a family favorite.
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Reviewed on Aug. 13, 2011 by LightlySalted
I love barley in peppers, I make them in large quantities for parties and never have any leftovers. I use chicken broth for the barley and grate celery, carrots and onions with light pork sausage and a little cheese. It's so creamy and delicious.
Reviewed on Feb. 05, 2011 by voisincook
My husband and teenage sons really enjoyed this. I modified it a bit. I used hamburger, chopped up the green peppers, doubled the tomato sauce & hamburger, and made it in my crock pot.
Reviewed on Aug. 03, 2010 by carmenbcoe
I loved it. I didn't have sausage so I used hamburger and added some Italian seasoning and red pepper flakes. It was great!Just remember the barley takes a while to cook, so plan ahead.
I loved it. I didn't have sausage so I used hamburger and added some Italian seasoning and red pepper flakes. It was great!
Just remember the barley takes a while to cook, so plan ahead.
Reviewed on Jul. 30, 2008 by ilaide
My husband loved this recipe. I made the following changes:-- diced the pepper tops (not stems, of course) and added them to the sausage/onion/garlic when cooking-- used cooked brown and white rice instead of barley, since that's what I had on handDelicious!
My husband loved this recipe. I made the following changes:
-- diced the pepper tops (not stems, of course) and added them to the sausage/onion/garlic when cooking
-- used cooked brown and white rice instead of barley, since that's what I had on hand
Delicious!
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